Name: Chewy Coconut Bibingka (Filipino Rice Cake)
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Coconut milk - 1 (13.5 ounce) can; Sweetened condensed milk - 1 (14 ounce) can; Butter, melted - 1 stick; Eggs - 4; Macapuno strings in heavy syrup - 2 (12 ounce) jars; Sweet rice flour (mochiko) - 2 ½ cups; Packed brown sugar - 1 cup; Vanilla extract - 1 tablespoon

Chewy Coconut Bibingka (Filipino Rice Cake)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chewy Coconut Bibingka (Filipino Rice Cake)

1. Coconut milk - 1 (13.5 ounce) can

2. Sweetened condensed milk - 1 (14 ounce) can

3. Butter, melted - 1 stick

4. Eggs - 4

5. Macapuno strings in heavy syrup - 2 (12 ounce) jars

6. Sweet rice flour (mochiko) - 2 ½ cups

7. Packed brown sugar - 1 cup

8. Vanilla extract - 1 tablespoon

How to cook deliciously - Chewy Coconut Bibingka (Filipino Rice Cake)

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.

2. Stage

Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.

3. Stage

Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.

4. Stage

Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.